It's been a long time since I've had twice-cooked pork, and I never made it myself before. After a little research in old cookbooks and on the internet, I put together this recipe, which came out really tasty. Unlike some Szechwan dishes, this one isn't incredibly spicy. It still has some heat to it, but it is mild in comparison to some of the dishes out there. Traditionally, this dish is made with fattier cuts of meat, like the pork side (uncured bacon) or rump, but I went with a leaner option and used a loin. This dish is "twice-cooked", first it is (boiled leaving you with a couple quarts of a nice light pork stock) then stir fried.